Keto 90-second Blueberry Muffin – Ruled Me

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This isn’t your regular muffin recipe! Our blueberry muffins only take 90 seconds to cook and are completely keto, meaning you won’t have to wait half an hour for them to bake, or experience that classic sugar spike and crash. Plus, don’t be surprised if you come back to this dessert night after night—it’s seriously addictive. 

Incredibly sweet and nutty from the almond flour, with surprisingly tart pockets of flavor from the blueberries, our keto 90 second blueberry muffin will surely satisfy all fruit lovers out there. For those on a keto lifestyle, fruit is often reduced or eliminated entirely, but berries are naturally lower in sugar and carbs, so they can be incorporated in small doses. Apart from tasting wonderful, blueberries are also high in antioxidants, making them worth being included in your next meal or dessert.

The presence of allulose means that this muffin is naturally sugar-free, but you definitely won’t be missing it with the addition of vanilla and deliciously creamy Greek yogurt. It’s very easy to whip up this sweet treat. Simply combine the melted butter with the rest of the wet ingredients (taking care to incorporate it fully for no lumps) before adding in the dry ingredients. Don’t forget to fold in those juicy blueberries before placing the mug in the microwave. Oh, and did we mention that this whole process takes just under five minutes?

Yields 1 serving of Keto 90-second Blueberry Muffin

The Preparation

  • 1 tablespoon butter, melted
  • 2 tablespoon full-fat greek yogurt
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 4 tablespoon almond flour
  • 1 1/2 tablespoon allulose
  • 1/2 teaspoon baking powder
  • 10 medium blueberries

The Execution

1. Gather and prep all ingredients.

2. Melt butter in a microwave-safe bowl, then add the yogurt, egg, and vanilla extract. Mix well to combine.

3. Add the dry ingredients to the wet by adding almond flour, baking powder, and allulose. Stir to combine, trying to get rid of any lumps.

4. If needed, pour batter into a mug or ramekin that leaves some space at the top.

5. Sprinkle blueberries into the batter and fold them in loosely.

6. Microwave for 60-90 seconds. It should be cooked on the outside and moist in the middle. If still uncooked in the middle, microwave in 10 second increments. Serve hot and enjoy!

This makes a total of 1 serving of Keto 90-second Blueberry Muffin. The serving comes out to be 403 calories, 32.2g fats, 7.4g net carbs, and 15.6g protein.

NUTRITION CALORIES FAT CARBS FIBER NET CARBS PROTEIN
1.00 tablespoon butter 102 11.5 0 0 0 0.1
2.00 tablespoon full-fat plain greek yogurt 27 1.4 0.9 0 0.9 2.6
1.00 teaspoon vanilla extract 12 0 0.6 0 0.6 0
1.00 large egg 79 5.2 0.4 0 0.4 6.9
4.00 tablespoon almond flour 162 14 6.2 3.6 2.5 5.9
1.50 tablespoon allulose 9 0 0 0 0 0
0.50 teaspoon baking powder 1 0 0.6 0 0.6 0
10.00 medium blueberries 11 0.1 2.9 0.5 2.4 0.2
Totals 403 32.2 11.5 4.1 7.4 15.6

Keto 90-second Blueberry Muffin

Keto 90-second Blueberry Muffin

The Preparation

  • 1 tablespoon butter, melted
  • 2 tablespoon full fat greek yogurt
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 4 tablespoon almond flour
  • 1 1/2 tablespoon allulose
  • 1/2 teaspoon baking powder
  • 10 blueberries

The Execution

  1. Gather and prep all ingredients.
  2. Melt butter in a microwave-safe bowl, then add the yogurt, egg, and vanilla extract. Mix well to combine.
  3. Add the dry ingredients to the wet by adding almond flour, baking powder, and allulose. Stir to combine, trying to get rid of any lumps.
  4. If needed, pour batter into a mug or ramekin that leaves some space at the top.
  5. Sprinkle blueberries into the batter and fold them in loosely.
  6. Microwave for 60-90 seconds. It should be cooked on the outside and moist in the middle. If still uncooked in the middle, microwave in 10 second increments. Serve hot and enjoy!

Notes

This makes a total of 1 serving of Keto 90-second Blueberry Muffin. The serving comes out to be 403 calories, 32.2g fats, 7.4g net carbs, and 15.6g protein.

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